Oct 11, 2007

Pumpkin Ice Cream

Photo: Mary Ellen Bartley

MAKES 1 QUART

Canned or fresh pumpkin may be used. To cook fresh pumpkin, see step 2 of the recipe for Pumpkin Tart With Prunes.

2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2/3 cup puréed cooked pumpkin
1 tsp. vanilla extract

1. Heat 1 1/3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.

2. Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1/4 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.

3. Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla, and remaining 2/3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.